Oof. Foie gras. Are there any more controversial two words in the English (well, technically French) language? Naturally, we don't do foie gras as they are not part of a vegan diet. That's probably not a surprise. But we have come up with something similar that's both delicious AND a cruelty-free recipe. We've teamed up with chef and owner of Gauthier Soho, Alex Gauthier, to bring you this exceptional Faux Gras recipe. It's a delicious, rich and earthy spread, perfect for a vegan starter idea. Better yet, exactly zero geese were harmed in the making of it.
<item-todo-done>2 tsp thyme<item-todo-done><item-todo-done>2 tsp sage<item-todo-done><item-todo-done>2 tbsp Cognac<item-todo-done><item-todo-done>2 tbsp Beetroot purée<item-todo-done><item-todo-done>2 tsp rosemary<item-todo-done><item-todo-done> Pinch of salt<item-todo-done><item-todo-done>1 shallot<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>18 button mushrooms<item-todo-done><item-todo-done>400g lentils cooked<item-todo-done><item-todo-done>150g walnuts toasted<item-todo-done><item-todo-done> plant-based butter<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done>
Frying pan | Food processor | Ramekins (or small jars)